May Contain Nuts

I cook clean yell at kids work clean repeat & I AM ALL ABOUT EFFICIENCY

Stir Fry Daikon (Radish) and King Oyster Mushroom

I love the taste and texture of daikon (radish) whether it’s shredded raw as a sushi bed, in soups, or pickled (found in banh mi or vietnamese subs or in pig’s feet stews).  Oyster mushrooms are huge but they are not very flavourful.  Their texture soaks in liquid so that’s how it’s flavoured.


  • one daikon
  • 2-3 king oyster mushrooms
  • green onions
  • 3 tablesspoons of hoisin sauce
  • 3 teaspoons of soya sauce
  • water or broth (optional)




Cut off the ends of the daikon and peel the skin.  Cut into an inch and a half strips and sprinkle some salt to draw the daikon juice out.  After 15 minutes, drain the water and rinse the salt off in cold water.  You basically do this step whenever you cook or pickle daikon to give it a crisp fresh taste.




Cut the mushrooms into thin flat slices or strips.  I did both.





Heat the pan in high heat and oil.  Then toss the daikon strips and stir fry.  Add the mushrooms after a few minutes and season with hoisin sauce and soy sauce.  If you want to cook the daikon thoroughly that each strip is full cooked and soft, you can add the water or broth and cover the pan with a lid for a few minutes.  Taste test, add more hoisin sauce if needed. Top with green onions and plate.




3 comments on “Stir Fry Daikon (Radish) and King Oyster Mushroom

  1. Sam Han
    November 9, 2013

    looks simple yet power packed! i love how you cut all the ingredients so uniformedly, lol… mushrooms my fav and i enjoy daikon too. i’m down with flu today and this meal looked like something good for me. 😀

    • drunk ninja
      November 13, 2013

      It’s the OCD in me…! I love pickled daikon, stir fry daikon, cooked, raw… hope you’re better by now!

      • Sam Han
        November 13, 2013

        coughing my lungs out but surviving. as the saying goes “the show must go on”, lol… thanks Mo. 😀

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